with Russian Salad & Bay Shrimp
Ingredients for 8 people
- 1 box Barilla® Elbows
- ½ pound Bay shrimp
- 1 bag 14-ounce peas
- 4 small carrots, diced
- 2 small Idaho potatoes, diced
- salt and black pepper to taste
- 2 cups mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
1Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
2In 2 separate pots, cook carrots and potatoes until tender, but not mushy, cool down and set aside.
3Meanwhile in separate pot blanch the peas for one minute, cool down and set aside.
4Once cool combine the cooked pasta with the vegetables, mayonnaise and lemon juice and season with salt and pepper.